Description
This Dairy-Free Chicken Alfredo recipe offers a creamy, comforting pasta dish made without dairy, perfect for those seeking a gluten-free and dairy-free meal. Tender chicken seasoned with smoked paprika and herbs pairs beautifully with a rich, dairy-free Alfredo sauce made with heavy cream alternatives, dairy-free butter, and shredded dairy-free Parmesan. Gluten-free farfalle pasta brings it all together in a luscious and flavorful dinner that’s quick to prepare and sure to satisfy.
Ingredients
Scale
Chicken & Seasoning
- 1¼ lbs chicken breast, diced small
- 1¾ tsp smoked paprika
- 1½ tsp oregano
- 1½ tsp garlic powder
- ½ tsp thyme
- ½ tsp black pepper
- ½ tsp salt
Pasta
- 12 oz gluten-free farfalle (or other short textured pasta)
- Oil for cooking (as needed)
Sauce
- 4 Tbsp dairy-free butter
- 2 Tbsp minced onion
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp salt
- 2 cups chicken broth
- 1â…” Tbsp gluten-free 1:1 flour
- 2 cups dairy-free heavy cream
- 2 cups chopped spinach
- 8 oz dairy-free shredded Parmesan
- 2 Tbsp reserved pasta water (optional, to thin sauce)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add gluten-free farfalle and cook until just al dente. Drain the pasta, reserving 2 tablespoons of pasta water for adjusting the sauce later.
- Season Chicken: In a bowl, combine diced chicken breast with smoked paprika, oregano, garlic powder, thyme, black pepper, and salt. Toss until all pieces are well coated with the seasoning blend.
- Sear Chicken: Heat a skillet over medium heat with a small amount of oil. Add the seasoned chicken and cook for 3 to 4 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, melt the dairy-free butter. Add minced onion, Italian seasoning, garlic powder, and salt, then sauté for about 1 minute until fragrant.
- Make Roux: Stir in the gluten-free flour, cooking for about 1 minute to form a roux that will help thicken the sauce.
- Add Liquids and Thicken: Gradually whisk in the chicken broth and dairy-free heavy cream. Let the mixture simmer, stirring frequently, until the sauce thickens.
- Add Spinach: Stir in the chopped spinach and cook just until wilted, integrating its flavor and nutrition into the sauce.
- Add Cheese: Mix in the dairy-free shredded Parmesan cheese until it melts into the sauce, creating a creamy texture. If the sauce is too thick, add reserved pasta water a little at a time to reach the desired consistency.
- Combine Pasta and Sauce: Add the cooked farfalle pasta to the skillet and toss well to coat every piece evenly with the creamy sauce.
- Finish with Chicken: Return the cooked chicken pieces to the skillet and gently stir to combine everything. Serve the Dairy-Free Chicken Alfredo warm for best flavor.
Notes
- Reserve pasta water carefully as it contains starch that helps adjust sauce consistency.
- Use gluten-free all-purpose flour for the roux to keep this recipe gluten-free.
- Substitute dairy-free heavy cream with full-fat coconut milk for a slightly different flavor profile.
- Make sure chicken is diced uniformly for even cooking.
- For extra flavor, consider adding fresh garlic instead of garlic powder if not strictly dairy-free.
